If you’re searching for your next dinner hero, Paprika Chicken with Olive Walnut Vinaigrette is destined to become the headliner in your kitchen. Juicy, golden-roasted chicken thighs are lavished with a punchy, nutty vinaigrette swirling with green olives and toasted walnuts. Each bite captures a beautiful contrast of smoky, tangy, and herby flavors, balanced by a satisfyingly crisp skin and a delicious, glossy finish. This is not just an easy weeknight dinner; it’s a warm invitation to the Mediterranean table, bursting with color and character. Let’s make Paprika Chicken with Olive Walnut Vinaigrette together — your taste buds will thank you!
Ingredients You’ll Need
This recipe proves that a handful of honest, vibrant ingredients can create something truly showstopping. Each element plays an essential role, from the smoky paprika-kissed chicken to the briny, crunchy vinaigrette. Trust me, don’t skip on any!
- Chicken thighs: Bone-in, skin-on thighs deliver juicy meat with irresistibly crispy skin.
- Olive oil: Adds richness and keeps everything beautifully moist and golden.
- Lemon juice: Brightens up the marinade and tenderizes the chicken.
- Smoked paprika: Infuses a lovely, smoky warmth and makes the chicken glow!
- Ground coriander: Lends subtle citrus notes and depth.
- Lemon zest: Fresh and zingy, this essential element lifts every bite.
- Kosher salt: Enhances all the flavors and ensures perfect seasoning.
- Ground black pepper: Just enough peppery bite to round things out.
- Turmeric (optional): For that sunshiny color and a hint of earthy warmth – totally up to you.
- Chicken broth or stock: Keeps the chicken juicy as it roasts and adds flavor depth to the pan juices.
- Fresh thyme sprigs: Aromatic and woodsy, they gently perfume the chicken as it cooks.
- Green olives (Castelvetrano): Their buttery, mild flavor makes the vinaigrette shine brightly.
- Toasted walnuts: Offer a toasty crunch and pleasant richness – toasting really matters here!
- Fresh parsley: For a grassy, fresh pop of green.
- Fresh basil (optional): This adds a lovely, sweet-herbal note if you have it on hand.
- Garlic: Just a single clove, finely minced, brings boldness to the vinaigrette.
- Red wine vinegar or sherry vinegar: Either vinegar supplies acidity and vibrancy – choose whichever you prefer.
- Salt and black pepper: To season the vinaigrette perfectly to your taste.
How to Make Paprika Chicken with Olive Walnut Vinaigrette
Step 1: Marinate the Chicken
Start by whisking together olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric (if you’re using it) in a large bowl. Rub this captivating marinade all over the chicken thighs, making sure to get underneath the skin for maximum flavor. Let them hang out for at least 30 minutes at room temperature or pop them in the fridge overnight if you want the flavors to go even deeper.
Step 2: Preheat and Prepare
While your chicken is marinating, preheat your oven to 425°F (220°C) for perfectly crispy skin every time. Arrange the chicken in a snug baking dish or cast-iron skillet, skin-side up. Pour the chicken broth into the dish and tuck in the thyme sprigs, which will gently scent the chicken as it roasts. This quick prep sets the stage for a truly spectacular main course.
Step 3: Roast the Chicken
Slide the dish into the oven and roast for 40 to 45 minutes, or until the chicken’s skin is crispy and a deep golden color. The goal: an internal temperature of 165°F (74°C) so the thighs are perfectly tender and cooked through. Let the chicken rest for 5 to 10 minutes when it comes out of the oven — this allows all those savory juices to settle back into the meat.
Step 4: Make the Olive Walnut Vinaigrette
While the chicken roasts, it’s time to whip up the star vinaigrette. Combine chopped green olives, toasted walnuts, parsley, basil (if using), minced garlic, olive oil, and your vinegar of choice in a bowl. Give it a good stir, season with salt and pepper to your liking, and let it sit for 10-15 minutes. This helps the flavors meld into a tongue-tingling, chunky topping you’ll want on everything.
Step 5: Serve
Just before serving, lavish each chicken thigh with a generous spoonful of the olive walnut vinaigrette. The vibrant colors and bold aroma will instantly transport you to a summery Mediterranean feast. Garnish with extra fresh herbs or a squeeze of lemon if you like, and dive in!
How to Serve Paprika Chicken with Olive Walnut Vinaigrette
Garnishes
A final flourish of freshly chopped parsley, a hint of lemon zest, or a scattering of thyme leaves makes Paprika Chicken with Olive Walnut Vinaigrette look truly spectacular. I love adding a couple of whole toasted walnuts and even a few extra olives to the plate for visual flair and a nice textural surprise. And if you have some fancy sea salt on hand, just a pinch before serving adds a perfect, delicate crunch.
Side Dishes
This dish is wonderfully flexible, so let your cravings lead the way! A fluffy pile of herbed couscous, garlicky roasted potatoes, or a swirl of creamy polenta all soak up those delicious pan juices. Crusty bread is always a favorite for scooping up extra vinaigrette. For freshness, pair Paprika Chicken with Olive Walnut Vinaigrette with a juicy tomato salad or simply steamed green beans.
Creative Ways to Present
Turn this dish into a festive dinner centerpiece by slicing the chicken and fanning it out on a big platter, then drizzling over the vinaigrette tableside. Or, serve it family-style in a rustic cast-iron pan straight from oven to table. For a lighter twist, shred leftover chicken and vinaigrette over baby greens for a Mediterranean-inspired salad.
Make Ahead and Storage
Storing Leftovers
Leftovers of Paprika Chicken with Olive Walnut Vinaigrette Store beautifully! Simply tuck the chicken and vinaigrette into separate airtight containers and pop them in the refrigerator, where they’ll stay delicious for up to three days. The flavors in the vinaigrette deepen overnight, which gives you a whole new layer of deliciousness the next day.
Freezing
For longer storage, freeze the chicken thighs (without vinaigrette) in an airtight container or freezer bag for up to two months. I don’t recommend freezing the vinaigrette, as olives and walnuts lose their lovely texture, but the chicken itself reheats beautifully and works in grain bowls or salads later on.
Reheating
To reheat, warm the chicken gently in a 325°F (165°C) oven, covered with foil, until hot throughout. Avoid microwaving if possible, as it can toughen the skin. Always add the vinaigrette after reheating so it stays bright, crunchy, and vibrant. If the vinaigrette has thickened in the fridge, just loosen it with a splash of olive oil and vinegar before serving.
FAQs
Can I use boneless chicken thighs or chicken breasts?
Absolutely! You can swap in boneless thighs or breasts if you’d like. Just keep an eye on the cooking time, as boneless cuts usually need a little less time in the oven. The results are still fantastic, although bone-in, skin-on thighs deliver the juiciest, crispiest results for this Paprika Chicken with Olive Walnut Vinaigrette recipe.
Is there a substitute for Castelvetrano olives?
Castelvetrano olives are prized for their mild flavor, but if you can’t find them, any good-quality green olive will work — just avoid olives that are too sharp or salty. Even a mix of green and black olives is tasty in the vinaigrette, bringing a unique twist to the Paprika Chicken with Olive Walnut Vinaigrette topping.
Can I make the vinaigrette in advance?
Yes, you can! The vinaigrette keeps well in the refrigerator for up to three days, and in fact, the flavors only deepen over time. Give it a quick stir and bring it to room temperature before serving over your freshly roasted Paprika Chicken with Olive Walnut Vinaigrette.
What can I do with leftover vinaigrette?
Leftover vinaigrette is pure gold — drizzle it over grilled veggies, spoon it onto fish, or toss it with greens and grains to create a hearty salad. Once you experience this olive walnut magic, you’ll find endless reasons to make extra whenever you cook Paprika Chicken with Olive Walnut Vinaigrette.
Is this recipe gluten-free?
Yes! This Paprika Chicken with Olive Walnut Vinaigrette recipe is naturally gluten-free, making it a fantastic option for anyone avoiding gluten. Just double-check that your chicken broth is certified gluten-free if you’re cooking for those with allergies or sensitivities.
Final Thoughts
I hope you feel inspired to bring this Paprika Chicken with Olive Walnut Vinaigrette to your own kitchen soon. It’s a dish that brings brightness and bold flavor to any table, whether it’s a cozy family dinner or a special meal to impress your friends. Try it once, and I’m sure it’ll become a cherished favorite. Happy cooking!
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Paprika Chicken with Olive Walnut Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
A delicious and flavorful recipe for Paprika Chicken with Olive Walnut Vinaigrette. Tender, juicy chicken thighs marinated in a blend of spices, roasted to perfection, and topped with a zesty olive and walnut vinaigrette. A Mediterranean-inspired dish that is easy to make and impressive to serve.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric (optional for color and warmth)
- 1/2 cup chicken broth or stock
- Fresh thyme sprigs (2–3)
For the Olive Walnut Vinaigrette:
- 1/2 cup green olives (like Castelvetrano), pitted and chopped
- 1/3 cup toasted walnuts, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh basil, chopped (optional)
- 1 small garlic clove, minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or sherry vinegar
- Salt and black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric. Rub the marinade onto the chicken thighs and let sit for at least 30 minutes (or overnight in the fridge for more flavor).
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Place chicken in a baking dish or cast-iron skillet. Add chicken broth and a few thyme sprigs to the bottom of the dish.
- Roast the Chicken: Roast the chicken for 40–45 minutes, or until the skin is crisp and internal temperature reaches 165°F (74°C). Let rest for 5–10 minutes before serving.
- Make the Vinaigrette: While the chicken cooks, combine chopped olives, toasted walnuts, parsley, basil, garlic, olive oil, and vinegar in a small bowl. Stir well and season with salt and pepper to taste. Let sit for 10–15 minutes so flavors meld.
- Serve: Spoon the olive walnut vinaigrette over the roasted chicken just before serving. Garnish with additional herbs if desired.
Notes
- Chicken thighs can be substituted with boneless thighs or breasts, but adjust cooking time accordingly.
- The vinaigrette is also excellent on grilled vegetables or fish.
- Store leftover vinaigrette in an airtight container in the fridge for up to 3 days.
